- portobello mushrooms
- white sweet corn
- broccoli crowns
- zephyr squash
The shop is a drop-off point for Field Goods and if someone forgets to pick-up their bag, we get to keep it. Out of all the weeks there have been deliveries, we’ve never gotten “lucky”. But last night, there were two extra bags! We connected with one of the recipients to arrange an alternate pick-up but the other belonged to a shop owner that we knew was out of town for the next week. Score! We got double the veggies! And let me tell you, we couldn’t have gotten luckier! Those mushrooms! Ahhh!
Can you tell we’re pretty excited?
Portobello mushrooms: As I type this, the beau is devouring a big green salad topped with caramelized mushrooms, for breakfast. Nothing better than getting your greens first thing in the morning! The other mushroom caps will be marinated in a balsamic vinegar mixture and grilled on our back porch, probably this weekend. The stems we like to dice up super small and saute with black beans and a homemade taco seasoning (the packet works great too if you don’t have everything on hand) to make tacos! Or plop the mixture on greens and you’ve got yourself taco salad. So simple but so good. The mushrooms really have a great “meaty” texture. And despite the heat, one or two of the caps may make it into a green bean casserole. We still have a ton of frozen green beans from the winter deliveries and just so happen to have a monster bag of those crispy onions. Don’t ask.
White sweet corn: The beau is also a pro grilling corn, so on the grill it will go! I’ve been wanting to try corn on the cob with coconut oil- have any of you ever tried it? I typically don’t add anything to my corn cob. I also like to add corn to the taco salad mentioned above and a basic stir fry. Simple but so good in the summer.
Cherries: In the time it has taken me to type up to this point, I’ve consumed a pint of cherries. Whoops! They taste so good after five miles of sprints! No other plans for these cherries other than picking and snacking when we need a little bite of sweetness.
Lettuce: Salads! Salads! Salads! Salads have become our go-to meal for dinner; they are quick and easy and don’t require to much preparation in this heat.
Broccoli crowns: Delicious when diced and added to tofu scrambles. Even better in cheddary broccoli soup. I know not many people turn to soup throughout the summer but I don’t mind it, especially for lunch, because my place of employment has air conditioning. I have a couple jars of homemade veggie stock in my fridge from my mom that would be perfect for that meal. If there are any crowns leftover, we may just whip up homemade Chinese broccoli with garlic sauce. I’ll ask the beau to write it down so that I can share.
Zephyr squash: Growing up, there was one food we had a pass on that we (my sister and I) weren’t required to eat. For my sister, it was tuna noodle casserole. For me, yellow squash. It still makes me gag today when I think of eating it, especially fried. But last summer I shaved it very thin with the veggie peeler and sauteed it quick with other fresh veggies and balsamic vinegar and it wasn’t that bad. Using this veggie is not at the top of my priority list; I have to spend more time looking into recipes that HIDE this veggie.
No cooking for the beau and I today, we’re headed to the city! Hope you all have a happy (and safe) 4th of July!